Rich and creamy eggs Benedict is a brunch classic for good reason. And in my book, smoked salmon is a welcome addition to any table, brunch or not. It doesn't get much better than combining the two (especially when you throw in some mimosas and Bloody Marys).
The dill hollandaise brightens up the plate, while the fatty, smoky salmon supports the tart hollandaise. Use our foolproof methods for the hollandaise and the poached eggs, and you'll have a brunch that will wow any guest—even the in-laws.
Combine hollandaise with 2 teaspoons dill. Toast the English muffins and divide between 4 plates, top each English muffin with 2 slices smoked salmon, then a poached egg. Spoon dill hollandaise over each egg, garnish with extra dill and sliced scallions if desired and serve immediately.